Ingredients:
3 lbs chicken, deboned
1/2 cup butter
1 onions, chopped
1 (10 ounce) cans ro-tel chilies
1 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) cans cream of chicken soup
1 cup chicken broth, optional
2 cups krafts mild cheddar cheese, shredded
12 -16 6-inch corn tortillas
Directions:
Place chicken in pot with approx.
4 cups water.
Salt and pepper.
Boil and cook 30-45 minutes.
Let cool and debone.
Reserve 2 cups of the chicken broth.
Preheat oven to 350F F.
In another pot, melt butter.
Add chopped onion to the butter and sautee the onions.
Salt and pepper.
Add Ro-tel, chicken broth and both soups.
Heat through.
Add chicken and stir into mixture.
Spray casserole dish or pan with Pam to prevent sticking.
Tear tortillas in 4’s and layer bottom of dish/pan with them.
Spread mixture on top of tortillas and top it with cheese.
Repeat this step one more time.
Place in oven and cook 30-40 minutes.
Servings: 4-6
Time preparation: 35 min.
Time total: 65 min.